Minted lamb with oven baked red cabbage and baby roasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 520 | grams | Ready to eat shoulder of minted lamb |
| 1 | small | Red cabbage; coarsely shredded |
| 4 | tablespoons | Soft brown sugar |
| 90 | millilitres | Balsamic vinegar; (3fl oz) |
| 5 | tablespoons | Olive oil |
| ½ | Punnet Anya potatoes | |
| Coarse ground sea salt | ||
Directions
Cook the lamb as per cooking instructions.
Combine the red cabbage with the brown sugar, balsamic vinegar and 3 tablespoons of the olive oil. Place in a suitably sized roasting tin and cook for 50 minutes, directly below the lamb.
Place the Anya potatoes in another roasting tin and drizzle over the remaining 2 tablespoons of olive oil and sprinkle with coarse ground sea salt. Roast for 50 minutes, directly below the lamb.
Serve the lamb sliced with the red cabbage and roast potatoes.
Converted by MC_Buster.
NOTES : A more traditional combination of red cabbage, roasted potatoes andminted lamb.
Converted by MM_Buster v2.0l.
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